Sep 20, 2022 | Innovation, News
In-vitro bioactivity trials with spirulina co-products, obtained after phycocyanin extraction and processed by Algaia gave positive feedback on gut fermentation of horses.A poster with the results was presented this summer at the European Workshop on Equine Nutrition...
Sep 16, 2022 | Innovation, News
Thank you to the Livegreen team for hosting us for a new SpiralG intermediary review meeting with the presence of our EU project officer and expert reviewers. The opportunity for us to share the progress made by all partners and our great achievements. There are still...
Sep 7, 2022 | Innovation, News
After being awarded a €9 million Horizon Europe grant in June, the Ocean Rainforest-led consortium gathered its 25 partners for the kick-off of this major project for the European seaweed industry last week. The project, named SeaMark intends to exploit the full...
Jun 13, 2022 | Innovation, News, Non classé
Progress report at + 18 months of this project in which Algaia participatesactively as a partner and co-leader in the valorization of Sargassum with the Laboratory of Marine Biotechnology and Chemistry. Funded by ADEME, ANR, the French National Research Agency, the...
Mar 17, 2022 | Innovation, News
Maud Benoit-Le Gelebart gave a speech yesterday at BIOKET Bioeconomy Key Enabling Technologies platform on the latest results of the SpiralG project. The focus was on animal and nutrition plant products development derived from spirulina. 👉More info on the project...
Jan 17, 2022 | Innovation, News
To fill your pies and tarts, Algaia offers you its recipe for the perfect oven stable instant bakery cream. It is made with Satialgine™ GCF and allows for a cold preparation. Give it a twist adding some trendy flavors like pistachio, coffee, chocolate, rum or add...
